Roasted Root Vegetable Salad with Lemon Parmesan Dressing

This Roasted Root Vegetable Salad is equally as good with sturdy raw kale or delicate fresh salad greens. The root veg is caramelized and slightly charred and then everything is topped with a bright and bold lemon and Parm dressing.

Salad:

Preparation

Roasted Root Vegetables:

1. Preheat the oven to 375 ̊F.

2. Lay carrots, sweet potatoes, pumpkin, and/or butternut squash in a single layer in a large roasting pan or on two baking sheets. Do not overcrowd or your vegetables will steam instead of roast. Toss with oil to coat and sprinkle with salt and pepper. Roast until just tender, about 30 minutes.

Dressing and Salad:

4. In a mason jar, cruet, or medium bowl, whisk or shake olive oil, lemon juice, garlic, chili flakes, and Parmesan. Season to taste with salt and pepper.

5. In a large bowl, toss greens with dressing, lightly, to taste. (If using kale, let set for five minutes after dressed.)

6. Line a family-style platter or individual salad plates with greens. Top with warm roasted vegetables. Finish with toasted pine nuts, lemon zest, shaved Parmesan and a drizzle of olive oil. Serve remaining dressing on the side.